Deviled eggs are a classic snack that I love making for a dinner party! They are hard-boiled eggs, cut in half, and the yolks removed. Then the yolks are mixed with seasonings like mustard, salt, pepper, and herbs, and stuffed back into their whites. Happy cooking!
Yield: 8 pieces
Preparation time: 30–45 minutes
4 cups Water
¼ cup Mayonnaise
1½ tsp Dijon Mustard
Pinch Smoked Paprika
Salt and pepper to taste
Chives and dill pickle for garnish, chopped
Boil the water in a saucepot with a splash of vinegar and a pinch of salt.
Drop the eggs in the boiling water, turn it down to a simmer, and set a timer for 12 minutes.
Once the eggs are done take them out of the boiling water and immediately into an ice bath to cool.
Peel the eggs cut them in half and carefully remove the yolk.
Press the yolks through a fine-mesh strainer into a mixing bowl.
Add the mayonnaise, mustard, paprika, salt, and pepper and whisk until smooth.
Fill the egg whites with the yolk mixture using a piping bag and garnish the top with julienned pickles and sliced chives.